Ripassa Valpolicella Ripasso DOC Superiore

From the dried grapes used to produce Amarone, immediately after fermentation, the best selection of Valpolicella is "repassed" to start the second fermentation that enriches the alcohol content, color, extracts, and aromatic bouquet.
The Ripassa represents one of the most significant wines in our winemaking evolution.

GRAPE VARIETIES

85% Corvina, 10% Rondinella, 5% Oseleta.

WINEMAKING

The manually harvested grapes are destemmed and crushed, then macerated in stainless steel fermenters for 10 to 12 days. Once alcoholic fermentation is complete, the new wine is separated from the skins through a soft press and stored in stainless steel tanks until January; the time when the dried grapes are pressed to produce Amarone.
At this point, the Valpolicella is "repassed" over the Amarone pomace with a 7/8-day stay at a temperature of 25°C - 28°C. After aging in tonneaux for 18 months, followed by a slight bottle aging for 6 months, this extremely long, soft, and velvety wine with intense scents of small red fruits is born.

FOOD PAIRINGS

Excellent paired with game dishes, grilled meats, roasts, cured meats, and aged cheeses.